Thin Pureed Diet (Texture B)

  • Reference Number: HEY-443/2016
  • Departments: Nutrition Support, Speech and Language

Introduction

This leaflet has been produced to give you general information about the food textures recommended by your Speech and Language Therapist (SLT).  Most of your questions should have been answered by this leaflet.  It is not intended to replace the discussion between you and your SLT, but may act as a starting point for discussion.   If after reading it you have any concerns or require further explanation, please discuss this with your SLT.

Why do I need a thin pureed diet?

A Speech and Language Therapist will have assessed your swallowing.  As a result of their assessment they have recommended thin pureed texture foods.

What are thin pureed foods?

The following list provides information on thin pureed food:

  • It has a smooth, uniform consistency
  • It has been pureed and/or sieved to remove lumps
  • It does not require chewing
  • It is moist
  • It is not sticky in the mouth
  • It does not hold its shape on a plate or when scooped
  • It cannot be piped, layered or moulded
  • It cannot be eaten with a fork because it slowly drops through the prongs
  • The prongs of a fork do not make a clear pattern on the surface
  • It ‘spreads out’ if spilled. A light, disposable plastic teaspoon is able to stand upright when the head is covered fully

Each different food group should be pureed separately i.e. meat and each individual vegetable pureed separately.

Below is a list of examples of suitable foods:

 Breakfast

  • Ready Brek™, with no lumps and no loose fluids
  • Porridge oats, sieved so there are no lumps
  • Pureed fruit
  • Yoghurt

Note: Add extra milk or cream to achieve correct consistency

Dinner/tea

  • Soups: Pureed meat or vegetables
  • Milkshakes: with pureed fruit, ice cream, cream and yoghurt
  • Meat: any meat pureed in a blender
  • Potato: mashed well, no lumps, add milk/butter/cream
  • Vegetables: any vegetables cooked until very soft and then pureed individually in a blender
  • Desserts: pureed fruits with custard, cream, mousse, yoghurt. Add extra milk or cream to achieve correct consistency

 Note: No ice cream or jelly unless advised as suitable by your Speech and Language Therapist

Dietary Advice

You may be referred to a dietitian if your overall food intake is poor; you have reduced appetite or have lost weight.  The dietitian will be able to give you tailored information and advice about your diet, and meal ideas.

Should you require any further advice on the issues contained in this leaflet, please do not hesitate to contact the Speech and Language Therapy Department on telephone number: (01482) 604331

Under the General Data Protection Regulation and the Data Protection Act 2018 we are responsible for maintaining the confidentiality of any information we hold about you. For further information visit the following page: Confidential Information about You.

If you or your carer needs information about your health and wellbeing and about your care and treatment in a different format, such as large print, braille or audio, due to disability, impairment or sensory loss, please advise a member of staff and this can be arranged.

Acknowledgements

Based on ‘Dysphagia Diet Food Texture Descriptors’.  April 2011.  Authored and endorsed by National Patient Safety Agency (NPSA), Royal College of Speech & Language Therapists (RCSLT), British Dietetic Association (BDA), National Nurses Nutrition Group (NNNG) and Hospital Caterers Association.